Paskha (Russian Cheesecake) ๐ฐ๐ท๐บ
Overview:
Indulge in the rich flavors of traditional Russian cuisine with this exquisite Paskha recipe! Originating as a beloved Easter treat, this creamy cheesecake boasts a delightful blend of farmer cheese, cottage cheese, and a hint of lemon, all wrapped in a velvety sauce infused with Madeira and rum. Prepared in a unique flower pot mold, Paskha captivates not only with its taste but also with its visually stunning presentation. Perfect for dessert tables or special occasions, this recipe is sure to become a cherished favorite.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Farmer cheese |
| 6 | Large-curd cottage cheese |
| 1 1/2 | Confectioners’ sugar |
| 1 1/2 | Heavy cream |
| 1/2 | Raisins |
| 1/2 | Lemon, rind of |
| 1/2 | Butter |
| 1/2 | Vanilla extract |
| 1/2 | Madeira wine |
| 3 | Lemon, rind of |
| 2 | Confectioners’ sugar |
| 1/4 | Lemon juice |
| 1/2 | Rum |
Nutritional Information (Per Serving):
- Calories: 558.1
- Fat Content: 39.3g
- Saturated Fat Content: 21.7g
- Cholesterol Content: 271.6mg
- Sodium Content: 187mg
- Carbohydrate Content: 31g
- Fiber Content: 1.1g
- Sugar Content: 26.6g
- Protein Content: 19.9g
Servings: 10
Instructions:
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Prepare Flower Pot: Note: This cake requires a new large flower pot, minimum 7 x 7 inches. Line the pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
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Prepare Cheese Mixture: Press the farmer cheese through a sieve. Combine the farmer cheese with the large-curd cottage cheese, beating in one egg yolk at a time. Add confectioners’ sugar and blend well.
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Cook Cheese Mixture: Heat the heavy cream in a large saucepan until it almost boils. Then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from heat before boiling. Stir in raisins, almonds, and lemon rind. Allow the mixture to cool.
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Incorporate Butter: Cream together the butter and vanilla extract, then stir into the cooled cheese mixture.
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Fill Flower Pot: Fill the prepared flower pot with the cheese mixture and cover with the flap of cheesecloth. Place a weight on top and refrigerate for 2 to 3 days. Ensure a pan is placed underneath to catch excess whey.
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Unmold and Smooth: When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife.
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Prepare Sauce: Beat together egg yolks, confectioners’ sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in lemon juice and rum, then chill briefly.
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Serve: Pour the prepared sauce over the cheesecake and serve. Enjoy the unique flavors and textures of this traditional Russian delight!
Note: Paskha is a very unusual cheesecake, traditionally enjoyed during Easter. In the past, it was decorated with paper flowers or religious emblems and blessed by a priest. While historically made in a pyramid-shaped form, it can also be prepared in an ordinary red clay flower pot, offering a visually striking presentation. Store Paskha in the refrigerator for several weeks, making sure to prepare it at least three days in advance.
